Naan Pizza with Asparagus Pesto, Prosciutto, Goat Cheese & Fontina

  • Pizza:
  • 2 Pieces Garlic Naan
  • 1 Cup Fontina – shredded
  • 4 ounces Goat Cheese
  • 1 small Shallot – thinly sliced
  • 1 clove of Garlic – thinly sliced
  • 3 ounces Prosciutto – thinly sliced
  • Fresh Basil, to taste
  • Lemon Zest, to taste
  • Chives, to taste – thinly sliced
  • Asparagus Pesto: (yield – about 1 ½ cups)
  • 1 pound Asparagus – trimmed and coarsely chopped
  • 2 cloves of garlic
  • ¼ cup Pine Nuts
  • 2 TBS Basil, packed
  • ⅓ Cup Parmigiano-Reggiano – freshly grated
  • 4 TBS Extra Virgin Olive Oil, divided*
  • 2 tsp Lemon Juice
  • Kosher Salt & Freshly Ground Pepper, to taste
  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
  2. For the Asparagus Pesto: To the bowl of a food processor add: asparagus, garlic, pine nuts, basil, parmesan, lemon juice and ½ tsp salt. Pulse until combined. Add in asparagus and process until a paste forms, stopping to scrape down the sides as necessary. Slowly drizzle in the remaining 3 tablespoons of olive oil and process until just combined. Taste and adjust for seasoning. *With the motor running, slowly add in more olive oil, 1 tablespoon at a time, if a thinner consistency is desired.
  3. For the Pizza: Place naan on baking sheet. Spread a heaping ¼ cup of asparagus pesto onto each piece of Naan. Top with shallots, garlic, fontina and goat cheese. Bake for 13-15 minutes or until golden brown. Remove from oven and top with prosciutto, basil, chives and lemon zest. Serve immediately.
*For Roasted Asparagus Pesto: Line baking sheet with aluminum foil and spray with non-stick cooking spray. In a large bowl toss asparagus with 1 tablespoon olive oil. Season generously with salt and pepper. Transfer asparagus to prepared baking sheet in a single layer. Roast for 10-15 minutes, until tender. Remove from oven and let cool for 5 minutes.
*Asparagus pesto will keep, covered, in the refrigerator for up to 2 days. Pesto is great as a sauce for pasta!
Published in MultiPLX.

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